"Middle Cuts"

ginzo · Post by **ginzo** » Sat Sep 02, 2006 10:37 pm

Forgive me if this is a stupid question, but I was wondering what I would get if I were to make 4 successive sour mashes and distill them seperately taking the best 15% or so in the middle. Then, distill that 2 liters two more times. I imagine that should make a pretty good brew and enough to make 4-6 bottles of a "reserve" type liqour.

Now, for the remaining 12 liters or so (assuming 3.5 liters of distillate per run) can I get a quality liqour from this stuff?

Uncle Remus · Post by **Uncle Remus** » Sun Sep 03, 2006 7:16 am

You would have a fine spirit indeed, but it probably wouldn't have much whiskey flavour, it would end up more like vodka. To get the flavour of the grain you gotta run into the tails a little. I go by the smell, usually I end up cutting around 45-50% AV.

Try distilling it all 3 times. On the first 2 runs keep everything that comes off @ 172 deg F and above. Then on your 3rd run make your head and tails cut, then you will have a fine spirit that still has lots of grain flavour.

ginzo · Post by **ginzo** » Sun Sep 03, 2006 7:18 am

What do you do with the stuff that comes out below 172 degrees? That is, except forthe methanol, or is it all bad in your estimation? For my last batch which came ut pretty good after ageing a bit on oak, I distilled everything twice and then on the third run used my nose to know when to cut it off. I generally use 7 or 8 1/2 liter mason jars fr this purpose.

Uncle Remus · Post by **Uncle Remus** » Sun Sep 03, 2006 9:23 am

Anything that comes off at low temp. (below 172) can go in your camp stove or lantern or simply toss it. Acetone, methanol and other nasties come off at low temps. The first strip run is where you will get the most, the next 2 runs you will only get small amounts, but the more of it you remove the better your product.